Remove peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into slightly salted water to prevent discoloration. Drain and boil 3 to 5 minutes in thin to medium syrup (thin...1 c sugar to 3 c water, medium...1 c sugar to 2 c water). Pack into clean jars. If desired, add 1 ts.
lemon juice to each quart jar.
Fill with syrup to within ½ inch of top of jar. Put on cap, screwing the band tight. Process in boiling water bath 25 minutes, or in pressure canner 10 minutes at 5 pounds.
If pears are ripe enough to be quite soft, they may be packed without the 3 to 5 minutes boiling and then processed but increase the processing time 10 minutes for water bath, or 5 minutes for pressure canner.
Source: Kerr Canning Book
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